Cooking Instructions
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Step 1
Heat the
Clarified Butter (15 g)
in the casserole until hot. Dab the meat dry and sear well in two batches, each side for about 4 minutes. Season the
Salt (6 g)
with
Lamb (800 g)
and
Pfeffer (to taste)
and set to one side.
Step 2
Peel the
Tomato (1)
, halve and cut into fine strips. Peel the
Onion (1)
halve and remove the germ. Wash and finely dice the
Knoblauch (1 clove)
.
Step 3
Wash, core and coarsely grate the
Pear (1/2)
and
den Apfel (1/2)
. Finely slice the
Banana (1/2)
.
Step 4
Heat a knob of clarified butter in the casserole. Sauté the onion over a reduced heat. Add and sauté the garlic,
Bay Leaf (1)
, tomato and
Nelke (1)
.
Step 5
Add
Wein (100 mL)
,
scharfe Curry (6 g)
and deglaze with
milde Curry (6 g)
. Bring to the boil until the white wine is reduced.
Step 6
Pour in the
Bouillon (150 mL)
and bring briefly to the boil. Stir in the fruit.
Step 7
Add the lamb to the curry in the casserole and stir well.
Step 8
Put the casserole with lid on the wire shelf in the cold cooking space. Cook.
Step 9
Hot air humid 150°C for 2 Hrs
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